When the picked cherries arrive to the processing station, the drupes are floated
and sorted to ensure consistency in the mass. All the drupes are stabilized for 24
hours under 18 Celsius degrees, then the pulp is removed from the seed by using
depulpers—machines that squeeze the fruit between rollers until the seeds pop out.
Always, the commitment of save water let us to use the depulper without water to
avoid wastewater and removing the mucilage. The coffee is then fermented in tanks
under controlled temperatures during hours. Then, their goes to drying station
where the wet parchment are put on raised patios to prevent damage seed and
increase the airflow of the mass, the coffee is continuously moved and turned
throughout the day. This process normally takes Two to three weeks.

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